Hearty Cheddar Garlic Herb Potato Soup Recipe

Why Make This Recipe

Hearty Cheddar Garlic Herb Potato Soup is a comforting dish perfect for chilly days. It’s creamy, rich, and full of flavor, making it an ideal meal for family gatherings or cozy nights at home. Plus, it combines the earthy goodness of potatoes with the sharpness of cheddar and the warmth of garlic, creating a delightful experience in every spoonful.

How to Make Hearty Cheddar Garlic Herb Potato Soup

Ingredients:

• Potatoes: 2.5 lbs (about 1.1 kg) Yukon Gold potatoes, peeled and cubed into ½-inch pieces (about 6-7 medium potatoes)
• Fat: 4 tablespoons unsalted butter OR 3 tablespoons olive oil + 1 tablespoon butter
• Aromatics:1 large yellow onion, finely chopped (about 1.5 cups)
• 5-6 cloves garlic, minced (about 2 tablespoons)
• Flour: 1/4 cup all-purpose flour (helps thicken the soup)
• Liquid Base:4 cups (32 fl oz / 950 ml) low-sodium chicken or vegetable broth
• 2 cups (16 fl oz / 475 ml) whole milk (or half-and-half for extra richness)
• 1/2 cup (4 fl oz / 120 ml) heavy cream (optional, but recommended for ultimate creaminess)
• Cheese: 2 cups (about 8 oz / 225g) sharp cheddar cheese, freshly shredded (avoid pre-shredded for better melting)
• Herbs:1 tablespoon fresh parsley, finely chopped
• 1 tablespoon fresh chives, finely chopped
• 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
• Seasoning:1 teaspoon salt (or to taste)
• 1/2 teaspoon black pepper, freshly ground (or to taste)
• Pinch of cayenne pepper or smoked paprika (optional, for a hint of warmth)
• Optional Garnish:Cooked crumbled bacon
• Extra shredded cheddar cheese
• Sour cream or Greek yogurt
• More fresh chives or parsley
• Croutons

Directions:

1. Peel your Yukon Gold potatoes and chop them into uniform ½-inch cubes. Rinse the cubed potatoes under cold water to remove excess starch – this helps prevent the soup from becoming gummy. Set aside.
2. Place a large pot or Dutch oven over medium heat. Add the butter (or olive oil/butter combination). Once the butter is melted and shimmering, add the finely chopped yellow onion. Sauté for 5-7 minutes, stirring occasionally, until the onion is softened and translucent, but not browned.
3. Add the minced garlic to the pot and cook for another 1-2 minutes, stirring constantly, until fragrant. Be careful not to burn the garlic, as it can become bitter.
4. Sprinkle the all-purpose flour over the sautéed onions and garlic. Stir continuously and cook for about 1-2 minutes. This cooks out the raw flour taste and helps thicken the soup.
5. Gradually whisk in the chicken or vegetable broth, a little at a time. Scrape the bottom of the pot to loosen any flavorful browned bits (fond). Whisking constantly prevents lumps from forming. Once all the broth is incorporated, bring it to a simmer.
6. Add the rinsed and drained potato cubes to the pot. Stir well. Bring the mixture back to a gentle simmer, then reduce the heat to medium-low. Cover the pot and cook for 15-20 minutes, or until the potatoes are very tender and can be easily pierced with a fork. Stir occasionally to prevent sticking.
7. Carefully ladle about half of the soup (including solids and liquid) into a standard blender. Secure the lid tightly, but remove the center cap and cover the opening with a folded kitchen towel to allow steam to escape. Blend until smooth. Pour the blended soup back into the pot with the remaining chunky soup.
8. Warning: Blending hot liquids can be dangerous; never fill the blender more than halfway and always vent the lid.
9. Reduce the heat to low. Slowly pour in the whole milk (or half-and-half) and heavy cream (if using), stirring constantly. Add the fresh parsley, chives, and thyme (or dried thyme). Stir well to combine. Allow the soup to heat through gently for about 5 minutes – do not let it boil after adding the dairy, as this can cause it to curdle.
10. Remove the pot from the heat completely. Gradually add the shredded sharp cheddar cheese, a handful at a time, stirring continuously until each addition is fully melted and incorporated before adding the next. Adding cheese off the heat prevents it from becoming grainy or seizing.
11. Taste the soup and season generously with salt, freshly ground black pepper, and a pinch of cayenne pepper or smoked paprika if desired. Remember that the cheese adds saltiness, so season gradually.
12. Ladle the hot, creamy soup into bowls. Garnish generously with your chosen toppings like crumbled bacon, extra cheese, sour cream, fresh chives, or croutons. Enjoy immediately!

How to Serve Hearty Cheddar Garlic Herb Potato Soup

Serve the soup hot in bowls, inviting everyone to customize their servings with additional toppings. Accompanied by crusty bread or soft rolls, it makes for a filling meal.

How to Store Hearty Cheddar Garlic Herb Potato Soup

Allow any leftovers to cool completely before transferring them to an airtight container. The soup can be refrigerated for up to 3-4 days. To reheat, warm gently on the stove, stirring occasionally to maintain the creamy texture.

Tips to Make Hearty Cheddar Garlic Herb Potato Soup

• Make sure to use fresh ingredients to enhance flavors.
• Stick with Yukon Gold potatoes for their creamy texture and taste.
• For an extra creamy soup, opt for using half-and-half and heavy cream.

Variation

You can add vegetables like carrots and celery for more nutrition, or try incorporating cooked chicken for a heartier touch.

FAQs

Q: Can I use other types of potatoes?

A: Yes, but Yukon Gold potatoes provide the best creamy texture. Other types may alter the flavor and consistency slightly.

Q: Is it possible to make this recipe vegetarian?

A: Absolutely! Use vegetable broth and omit any meat toppings for a delicious vegetarian version.

Q: Can I freeze the leftover soup?

A: Yes, you can freeze the soup! However, it’s best to freeze it without dairy components, adding them after reheating for the best texture.